Freezer Full of Pocket Pies

Since my last post on pizza pocket pies, I've been on a pocket pie craze. I've been making and filling them with just about everything. So far, I've already made turkey pocket pies with my leftover Thanksgiving turkey, breakfast pocket pies(egg, cheese, bacon, and potatoes), carnitas and corn pocket pies, and potato and pea samosa pocket pies. There doesn't seem to be anything that doesn't taste about a hundred times better wrapped up in tender flaky crust and I just can't stop thinking of new fillings to try out.

Here are some of the fillings that I've tried so far.The recipe for the dough can be found in the last post for pizza pocket pies. For the most part, fillings should be at least partially if not fully cooked through since they won't be in the oven for that much longer. It's also easier to assemble the pies if the filling is not too wet.

Cream Cheese Pastry Dough
Recipe in this post.

Potato and Pea Samosa Filling
Daydreamel Original
Makes enough filling for one batch of dough

4 medium sized russet potatoes
1 cup frozen peas, thawed, rinsed, and drained
1/2 an onion, diced
1 tbsp grated ginger
3 cloves garlic, minced
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp ground coriander
1 tsp garam masala
1/8 tsp ground turmeric
2 tsp lemon juice
Salt to taste, about 1/2 tsp

Rinse the potatoes, put them in a pot, cover with water, and bring to a boil. Boil until a knife pierces through, but the potatoes are not falling apart. Peel and dice the potatoes. While the potatoes are boiling, saute the onion over medium heat in a pan until golden with about 2 tbsp of oil. Add the ginger and garlic and saute for another minute. Add the spices and cook them for about 30 seconds. Add the diced potatoes and mix until the potatoes are coated evenly with the spice mixture. Saute another 3 minutes, add the lemon juice and salt to taste. Off the heat, mix in the peas. Let cool before filling the pocket pies.

Turkey Filling
Adapted from Mad Hungry
Makes enough filling for half a batch of dough

1 heaped cup cooked turkey, shredded
2 tablespoons unsalted butter

1/2 cup chopped onion

1/3 cup chopped celery (1 large stalk)

1/3 cup chopped carrot (1 carrot)

1/2 teaspoon coarse salt

2 tablespoons all-purpose flour

1 1/2 cups chicken broth

1/4 cup grated Parmesan cheese

In a heated pan, saute the vegetables with the butter over medium heat for 2 to 3 minutes. Add the flour, cook for another minute. Then, add the chicken broth and salt and cook until thickened, about 2 more minutes. Off the heat, stir in the shredded turkey and parmesan. Let cool and refrigerate overnight before using.

Mini Pizza Pocket Pies

Golden brown, delicious, and much better than those other pizza pockets found in your local grocery store

I made these mini pocket pies recently for a kids' party and decided to fill them with pizza toppings since I thought it would appeal to the kids. I didn't end up going, but I enjoyed these just the same. The dough is very tender, great for rerolling, and awesomely flaky. I'm excited to try this dough out for apple pocket pies. chicken pocket pies, and anything and everything that comes to mind. You can pretty much use whatever filling you want and make the pies bigger for a meal or smaller as appetizers. They're great for parties since you can make them ahead, freeze them, and then just bake them off the day you need them. They actually taste better when baked straight from the freezer because the crust is flakier.

Cream Cheese Pastry Dough
Adapted from Mad Hungry
Makes about 35 mini pocket pies, 20 larger ones

2 sticks unsalted butter, room temp
8 oz cream cheese, room temp
1/2 cup cream
1/2 tsp fine salt(double the amount of coarse salt)
3 cups all purpose flour, more for rolling

Mix together the butter and cream cheese by hand, with a mixer, or in a food processor until relatively well combined. Blend in the cream and salt. Then add the flour, mixing until it just starts to come together. Finish by hand.

Divide into two flattened disks, wrap in plastic wrap, and refrigerate at least 30 minutes or overnight.

When ready to assemble, roll the dough out thinly on a floured surface to about 1/8 of an inch or less flouring as needed. You want it to be thin, but not too thin that it will break when filled. Use a glass or a small bowl about 4 inches in diameter to cut out rounds of dough. Cut out rounds about 5 inches in diameter for the bigger pocket pies.

Fill with about 3 tbsp of filling, 1/4 cup for the larger ones. Seal and crimp with a fork or seal in any way that you please. Be sure to seal them tightly as they can open up when baked. Freeze in a single layer on a sheet pan lined with parchment, then place the frozen pocket pies in a ziploc bag for longer storage.

When ready to bake, preheat oven to 375 degrees F. Lay the pocket pies out on a sheet pan, brush lightly with egg wash(a beaten egg + 1 tbsp water) and bake for about 35 minutes.

Pizza Filling
1/2 cup pepperoni slices, cut into small pieces
1/2 cup mozzarella, cut into about 1/4 inch cubes
1 1/2 cups tomato sauce
1 tsp italian seasoning(or mix of dried thyme, oregano, rosemary)
1 tsp granulated garlic
black pepper to taste